ajwain = ajwain seed = carom seed = bishop's
weed = ajowan = ajowan seed = ajwon = ajwan Pronunciation: AHJ-a-wahn
Notes: These look like small caraway seeds, but they
taste like a pungent version of thyme. Indian cooks like to sprinkle
them on breads. Look
for them in Indian markets. Substitutes: dried
thyme (use more) OR cumin OR caraway

asafetida [ah-sah-FEH-teh-dah] = asafoetida powder =
asafoetida = hing = devil's dung = ferula = foetida = food of the gods =
heeng = imguvaThis
powdered gum resin imparts a very strong onion-garlic flavor to Indian
dishes. Use it sparingly—a little goes a long way. Look for it in
Indian or health food stores or in the spice section of larger
supermarkets.Substitutes:omit it from the recipe OR garlic powder OR onion
powder

black cumin seeds = royal cumin seeds =
kala jeera = shahi jeera = saah jeera Pronunciation:
KUH-min Notes: Indian cooks use this
spice in many of their curries and tandoori dishes. It's darker and
sweeter than ordinary cumin. To bring out its nutty flavor, it helps to
toast the seeds briefly before using them. Substitutes: cumin (Not as
sweet as black cumin.) OR nigella

black mustard seeds Notes:
Indian cooks prefer these over the larger yellow mustard seeds that are
more common in the west. Look for this in Indian markets or health food stores. Substitutes: brown
mustard seeds (very close) OR yellow mustard seeds

brown cardamom = black cardamom
Notes: Pods
of this spice are sold in Indian markets. Some recipes call for the entire pod
to be used, others call for the ground seeds. Don't confuse this with the more
common (green) cardamom, which comes in round
green or tan pods. Substitutes: cardamom

brown mustard seeds Notes:
These are smaller and hotter than the yellow mustard seeds that most
western cooks are familiar with. Look for this in Indian markets. Substitutes: black
mustard seeds (very close) OR yellow mustard seeds

fenugreek = fenugreek seeds = methi = halba Pronunciation:
FEN-you-greek Notes: This
adds an earthy flavor to curries, chutneys, and sauces. It's available as seeds or
powder, and you can usually find it in Indian and
Middle Eastern markets. If it's not available, just leave it out of
the recipe.